EP0554572A1 - A process of treating fresh meat and for enhancing its durability - Google Patents
A process of treating fresh meat and for enhancing its durability Download PDFInfo
- Publication number
- EP0554572A1 EP0554572A1 EP92122135A EP92122135A EP0554572A1 EP 0554572 A1 EP0554572 A1 EP 0554572A1 EP 92122135 A EP92122135 A EP 92122135A EP 92122135 A EP92122135 A EP 92122135A EP 0554572 A1 EP0554572 A1 EP 0554572A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- meat
- saccharose
- durability
- enhancing
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Definitions
- the invention relates to a process for treating fresh meat and for enhancing its stability.
- the process is accompanied by the increase of the proportion of solids (dry matter) in the meat and by the decrease of the proportion of organic acids.
- the microbiological purity of the meat is maintained.
- Meat can be treated and its durability can be enhanced by means of various processes.
- Such processes usually comprise the inactivation of microorganisms, i.e. the treatment after which meat becomes an unsuitable medium for the growth of microorganisms.
- Known processes of meat treatment include physical processes, e.g. air drying, salting, freezing or elimination of the access of oxygen by means of evacuation, use of inert atmosphere or oiling; chemical processes, e.g. additivation with preservatives, such as benzoic acid, curing, etc; and biological processes, e.g. fermentation during the production of thermally non-treated meat products.
- the object of the invention is a process for treating fresh meat and for enhancing its durability. Said process is characterized in that meat surface is contacted with powdery saccharose and and extract formed is drainded from the meat.
- the meat treatment according to the invention can be carried out in various ways.
- meat can be covered with saccharose and placed on a suitable support which makes possible the drainage of the extract formed.
- a suitable support can be a sieve which is advantageously made of polyamide or other plastic which is not noxious from the point of view of food industry. Saccharose need not be applied on all meat surfaces. If meat is cut into pieces one dimension of which is significantly smaller than the other two dimensions, for instance into steaks, saccharose can be applied only to the upper surface of such pieces. Saccharose penetrates into the meat structure and then leaves the meat as an extract.
- the length of the treatment and the amount of saccharose used depend on a plurality of factors including the kind of meat, its structure, the dimensions of treated pieces and the desired ratio of dehydration.
- meat are suitable for the treatment according to the invention, for instance meat of various kinds of animals raised for meat, such as beef and in addition also fish meat such as meat of salmon or tolstolobic (Hypophthalmichthys molitrix).
- fish meat generally has looser structure and its processing takes shorter time.
- treated meat pieces may vary.
- the preferred embodiment comprises the treatment of meat pieces one dimension of which is reduced, e.g. steaks. Such steaks can however be of considerable thickness, e.g. up to 5 cm or even more. The treatment of thinner steaks, of course, takes place more quickly.
- a longer time of treatment with the use of higher amounts of saccharose results in a higher degree of meat dehydration, i.e. in increased dry matter content.
- An average time of saccharose treatment is about 24 hours. Depending on various factors as mentioned above, shorter and longer time can however be used, for instance time the range of from about 12 to about 72 hours.
- the treatment can be carried out at ambient temperature as saccharose prevents the meat from secondary contamination.
- meat can be further treated according to consumers' demands, for instance by curing, vacuum wrapping and by other known processes, e.g. salting, spicing, etc.
- the treatment according to the invention is undemanding, relatively inexpensive and ecologically safe and these are its great advantages.
- various noxious substances such as organic acids and PCB Compounds (polychlorinated biphenyls)
- PCB Compounds polychlorinated biphenyls
- a further advantage of the process is that the resulting meat is microbially safe, even when the treatment is carried out under relatively high ambient temperatures. Saccharose does not remain in the meat and the natural flavour, smell and colour of meat are preserved. Because of the dehydration the structure of meat is enhanced. In the course of the treatment meat does not lose its energy and nutritive substances and owing to its properties it represent a suitable component of rational food.
- the saccharose extract which is obtained as a by-product of the process according to the invention may be in most cases used for the production of fodders.
- a beef steak having a thickness of about 20 mm is coated with saccharose, placed in a draining vessel and in a homogeneous way covered with powdery saccharose so that it does not fall off. After 60 hours sensoric, bacteriological and chemical examination takes place. The sample passes all the tests used. A special regard is given to PCB analysis. Whereas starting meat contains 0,200 ⁇ g/kg of PCB, the treated sample contains only 0,175 ⁇ g/kg of PCB (though the dry matter content of the treated sample is much higher). On the other hand, the extract contains as much as 0,914 ⁇ g/kg of PCB.
- the resulting meat has good organoleptic characteristics, i.e. colour, smell, consistence and flavour. After 3 months of refrigeration at the temperature of about 3 o C essentially no change of parametrs tested takes place.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
- The invention relates to a process for treating fresh meat and for enhancing its stability. The process is accompanied by the increase of the proportion of solids (dry matter) in the meat and by the decrease of the proportion of organic acids. The microbiological purity of the meat is maintained.
- Meat can be treated and its durability can be enhanced by means of various processes. Such processes usually comprise the inactivation of microorganisms, i.e. the treatment after which meat becomes an unsuitable medium for the growth of microorganisms. Known processes of meat treatment include physical processes, e.g. air drying, salting, freezing or elimination of the access of oxygen by means of evacuation, use of inert atmosphere or oiling; chemical processes, e.g. additivation with preservatives, such as benzoic acid, curing, etc; and biological processes, e.g. fermentation during the production of thermally non-treated meat products.
- The processes as mentioned above for treating fresh meat often suffer from various disadvantages. Some of them are not sufficiently reproducible (air drying), other deteriorate the stucture of meat (freezing) or change its organoleptic properties, especially the taste (salting). The addition of preservative does not have these disadvantages, however as its consequence extraneous chemical compounds are introduced into the food chain. Such compounds are often badly degradable in the body or their elimination from the body is troublesome which represents an additional environmental hazard to which men are exposed. Other processes as mentioned above are not generally applicable (fermentation) or sufficiently effective (elimination of the access of oxygen). Moreover, many of these processes are expensive. All these factors have a consequence that there still is a demand for superior processes for meat treatment which efficiently enhance its durability and at the same time are neither deleterious from the biological point of view nor expensive.
- The object of the invention is a process for treating fresh meat and for enhancing its durability. Said process is characterized in that meat surface is contacted with powdery saccharose and and extract formed is drainded from the meat.
- The meat treatment according to the invention can be carried out in various ways. For instance, meat can be covered with saccharose and placed on a suitable support which makes possible the drainage of the extract formed. Such support can be a sieve which is advantageously made of polyamide or other plastic which is not noxious from the point of view of food industry. Saccharose need not be applied on all meat surfaces. If meat is cut into pieces one dimension of which is significantly smaller than the other two dimensions, for instance into steaks, saccharose can be applied only to the upper surface of such pieces. Saccharose penetrates into the meat structure and then leaves the meat as an extract.
- The length of the treatment and the amount of saccharose used depend on a plurality of factors including the kind of meat, its structure, the dimensions of treated pieces and the desired ratio of dehydration.
- Various kinds of meat are suitable for the treatment according to the invention, for instance meat of various kinds of animals raised for meat, such as beef and in addition also fish meat such as meat of salmon or tolstolobic (Hypophthalmichthys molitrix). Fish meat generally has looser structure and its processing takes shorter time.
- Also the size of treated meat pieces may vary. The preferred embodiment comprises the treatment of meat pieces one dimension of which is reduced, e.g. steaks. Such steaks can however be of considerable thickness, e.g. up to 5 cm or even more. The treatment of thinner steaks, of course, takes place more quickly.
- A longer time of treatment with the use of higher amounts of saccharose results in a higher degree of meat dehydration, i.e. in increased dry matter content.
- An average time of saccharose treatment is about 24 hours. Depending on various factors as mentioned above, shorter and longer time can however be used, for instance time the range of from about 12 to about 72 hours.
- The treatment can be carried out at ambient temperature as saccharose prevents the meat from secondary contamination.
- After finishing the process according to the invention meat can be further treated according to consumers' demands, for instance by curing, vacuum wrapping and by other known processes, e.g. salting, spicing, etc.
- The treatment according to the invention is undemanding, relatively inexpensive and ecologically safe and these are its great advantages. During the treatment not only a part of water but also various noxious substances, such as organic acids and PCB Compounds (polychlorinated biphenyls), if they are present, are partly eliminated from the meat together with the extract. A further advantage of the process is that the resulting meat is microbially safe, even when the treatment is carried out under relatively high ambient temperatures. Saccharose does not remain in the meat and the natural flavour, smell and colour of meat are preserved. Because of the dehydration the structure of meat is enhanced. In the course of the treatment meat does not lose its energy and nutritive substances and owing to its properties it represent a suitable component of rational food.
- With the help of the process according to the invention it is possible, depending on the dehydration ratio, to extend the durability to up to several months under general refrigerating conditions, i.e. at temperatures of from 2 to 6 oC. The durability of fish meat is approximately up to 3 months and the durability of beef is longer than 6 months.
- The saccharose extract which is obtained as a by-product of the process according to the invention may be in most cases used for the production of fodders.
- The invention is further explained by means of the following examples. The examples should serve for mere illustrative purposes and the invention is not restricted thereby in any respect.
- Fresh salmon halves, worked according to usual practice of food industry, are placed on a polyamide screen and their upper surface is in a homogeneous way covered with powdery saccharose so that it does not fall off. Saccharose dissolves in the meat juice and is drained. After 20 hours sensoric, bacteriological and chemical examination takes place. The sample passes all the tests used. The extract contains 0,25 % of organic acids which are determined as acetic acid.
- After 7 weeks of refrigeration at a temperature of about 3 oC essentially no change of parameters tested takes place.
- A beef steak having a thickness of about 20 mm is coated with saccharose, placed in a draining vessel and in a homogeneous way covered with powdery saccharose so that it does not fall off. After 60 hours sensoric, bacteriological and chemical examination takes place. The sample passes all the tests used. A special regard is given to PCB analysis. Whereas starting meat contains 0,200 µg/kg of PCB, the treated sample contains only 0,175 µg/kg of PCB (though the dry matter content of the treated sample is much higher). On the other hand, the extract contains as much as 0,914 µg/kg of PCB.
- The resulting meat has good organoleptic characteristics, i.e. colour, smell, consistence and flavour. After 3 months of refrigeration at the temperature of about 3 oC essentially no change of parametrs tested takes place.
Claims (3)
- A process for treating fresh meat and for enhancing its durability characterized in that the meat surface is contacted with powdery saccharose and the extract formed is drained from the meat.
- The process according to claim 1, characterized in that saccharose is applied on the upper surface of a meat steak, in one charge.
- The process according to claim 1 or 2, characterized in that the treatment takes 12 to 72 hours.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CS92303 CZ278190B6 (en) | 1992-02-04 | 1992-02-04 | Method of treatment and increase of raw meat durability |
CS303/92 | 1992-02-04 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0554572A1 true EP0554572A1 (en) | 1993-08-11 |
EP0554572B1 EP0554572B1 (en) | 1995-09-27 |
Family
ID=5334911
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP92122135A Expired - Lifetime EP0554572B1 (en) | 1992-02-04 | 1992-12-30 | A process of treating fresh meat and for enhancing its durability |
Country Status (8)
Country | Link |
---|---|
US (1) | US5607713A (en) |
EP (1) | EP0554572B1 (en) |
JP (1) | JPH05244862A (en) |
CN (1) | CN1043836C (en) |
CZ (1) | CZ278190B6 (en) |
DE (1) | DE69205150T2 (en) |
NO (1) | NO180141C (en) |
SK (1) | SK30392A3 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004073422A1 (en) * | 2003-02-19 | 2004-09-02 | Berge Holding As | Process for treating meat |
CA2640101A1 (en) * | 2006-01-24 | 2007-08-02 | Fjell & Fjord Mat As | Composition comprising sugar and salt for treating meat |
RU2464831C1 (en) * | 2011-10-11 | 2012-10-27 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
RU2463808C1 (en) * | 2011-10-21 | 2012-10-20 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
RU2464809C1 (en) * | 2011-10-21 | 2012-10-27 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1964244A1 (en) * | 1969-12-22 | 1971-07-01 | Roeo Conserven Rorschach | Preserving non-denatured meta for animal - food |
DE2164171A1 (en) * | 1971-12-23 | 1973-07-05 | Maizena Gmbh | Deep frozen poultry prodn - prevents damage to tissue due to the presence of water |
EP0013042A2 (en) * | 1978-12-11 | 1980-07-09 | "P.V.B.A. Chemicals" | Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method |
GB2207034A (en) * | 1987-07-20 | 1989-01-25 | Nippon Bussan Kk | Anti-denaturation agents for edible protein compositions |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB877695A (en) * | 1959-02-03 | 1961-09-20 | Harry Newcombe | An improved process for preserving the carcasses of birds |
GB1401572A (en) * | 1973-08-08 | 1975-07-16 | Food Technology | Meat product |
US4248902A (en) * | 1979-03-19 | 1981-02-03 | Rich Products Corporation | Intermediate-moisture meat products |
JPS5995844A (en) * | 1982-11-25 | 1984-06-02 | Haruo Kajitani | Packed dried meat for sukiyaki |
GB2210766A (en) * | 1987-10-09 | 1989-06-21 | Lucas Ingredients Ltd | Frozen uncooked meat products |
JPH01231844A (en) * | 1988-03-10 | 1989-09-18 | Kunii Nakada | Storage of raw meat and feed using the stored meat |
JPH0319647A (en) * | 1989-06-14 | 1991-01-28 | Amano Jitsugyo Kk | Seasoned and dried meat product and its production |
JP2880183B2 (en) * | 1989-06-16 | 1999-04-05 | 明治乳業株式会社 | Jerky manufacturing method |
JPH0349644A (en) * | 1989-07-18 | 1991-03-04 | King Jozo Kk | Meat in storage having stability at normal-temperature |
JP2967491B2 (en) * | 1990-03-13 | 1999-10-25 | 東和化成工業株式会社 | Quality improver for fish meat surimi |
US5262188A (en) * | 1991-04-11 | 1993-11-16 | Nestec S.A. | Free water removal from meat |
-
1992
- 1992-02-04 SK SK303-92A patent/SK30392A3/en unknown
- 1992-02-04 CZ CS92303 patent/CZ278190B6/en unknown
- 1992-12-30 EP EP92122135A patent/EP0554572B1/en not_active Expired - Lifetime
- 1992-12-30 DE DE69205150T patent/DE69205150T2/en not_active Expired - Fee Related
-
1993
- 1993-02-01 CN CN93100450A patent/CN1043836C/en not_active Expired - Fee Related
- 1993-02-03 NO NO930377A patent/NO180141C/en not_active IP Right Cessation
- 1993-02-04 JP JP5017194A patent/JPH05244862A/en active Pending
-
1995
- 1995-04-17 US US08/424,555 patent/US5607713A/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1964244A1 (en) * | 1969-12-22 | 1971-07-01 | Roeo Conserven Rorschach | Preserving non-denatured meta for animal - food |
DE2164171A1 (en) * | 1971-12-23 | 1973-07-05 | Maizena Gmbh | Deep frozen poultry prodn - prevents damage to tissue due to the presence of water |
EP0013042A2 (en) * | 1978-12-11 | 1980-07-09 | "P.V.B.A. Chemicals" | Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method |
GB2207034A (en) * | 1987-07-20 | 1989-01-25 | Nippon Bussan Kk | Anti-denaturation agents for edible protein compositions |
Non-Patent Citations (1)
Title |
---|
PATENT ABSTRACTS OF JAPAN, vol. 16, no. 66 (C-912), 19 February 1992; & JP - A - 3262463 (TOWA KASEI KOGYO K.K.) 22.11.1991 * |
Also Published As
Publication number | Publication date |
---|---|
NO180141B (en) | 1996-11-18 |
CN1043836C (en) | 1999-06-30 |
CZ278190B6 (en) | 1993-09-15 |
DE69205150T2 (en) | 1996-03-21 |
NO180141C (en) | 1997-02-26 |
NO930377D0 (en) | 1993-02-03 |
CN1075059A (en) | 1993-08-11 |
DE69205150D1 (en) | 1995-11-02 |
EP0554572B1 (en) | 1995-09-27 |
CZ30392A3 (en) | 1993-02-17 |
SK277763B6 (en) | 1994-12-07 |
JPH05244862A (en) | 1993-09-24 |
SK30392A3 (en) | 1994-12-07 |
NO930377L (en) | 1993-08-05 |
US5607713A (en) | 1997-03-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Zeng et al. | Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions | |
DE68912831T2 (en) | Storage process for fresh fish or sea products. | |
Sharifian et al. | Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets | |
Chen et al. | Combining ozone and slurry ice to maximize shelf-life and quality of bighead croaker (Collichthys niveatus) | |
Chabbouh et al. | Studies on the salting step of Tunisian kaddid meat: Experimental kinetics, modeling and quality | |
US3904774A (en) | Food preserving process | |
DE2323976C2 (en) | Process for preserving raw pieces of meat | |
Szymczak et al. | Losses of nitrogen fractions from herring to brine during marinating | |
Karaçam et al. | Quality changes in frozen whole and gutted anchovies during storage at− 18 C | |
Rahman et al. | Microbial and physico-chemical characteristics of dried meat processed by different methods | |
Tabatabaei Moradi et al. | The effect of multilayered chitosan–pectin–Mentha piperita and lemon essential oil on oxidation effects and quality of rainbow trout fillet (Oncorhynchus mykiss) during refrigeration at 4±1 C storage | |
Patriani et al. | Physical quality improvement of culled chicken meat with marinated technology using Gelugur acid (Garcinia atroviridis) biomass | |
US5607713A (en) | Process for treating fresh meat with saccharose | |
EP0122979B1 (en) | Process for producing preserved fish food and fish food produced | |
CZ2002833A3 (en) | Method for surface treatment of fresh meat | |
Nobakht Ghalati et al. | combination effect of phosphate and vacuum packaging on quality parameters of refrigerated Aurigequula fasciata fillets | |
Howgate et al. | Chemical and bacteriological changes in fish muscle during heating and drying at 30 C | |
Borderías et al. | Recent advances in seafood technology: An overview | |
US5932279A (en) | Meat preserving composition | |
Solanki et al. | Effect of active and vacuum packaging on the quality of dried sardine (Sardinella longiceps) during storage | |
RU2100933C1 (en) | Method for processing fresh meat or fish for storage | |
Istrati et al. | Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness | |
Vatana et al. | Biochemical changes in fermented rice-shrimp (Macrobrachium idella) mixture: Changes in protein fractions | |
Pessu et al. | Biochemical and Lipid Oxidation Changes in Clariasgariepinus(Burchell 1822) Stored in Fish Ice Box | |
Albashr et al. | Uses of Grape Seed Extract as a Preservative for Fish Fillets Under Refrigeration Storage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): DE FR GB IT |
|
17P | Request for examination filed |
Effective date: 19930911 |
|
17Q | First examination report despatched |
Effective date: 19950124 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): DE FR GB IT |
|
REF | Corresponds to: |
Ref document number: 69205150 Country of ref document: DE Date of ref document: 19951102 |
|
ET | Fr: translation filed | ||
ITF | It: translation for a ep patent filed |
Owner name: STUDIO CONS. BREVETTUALE S.R.L. |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
26N | No opposition filed | ||
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 19981223 Year of fee payment: 7 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 19981230 Year of fee payment: 7 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 19990202 Year of fee payment: 7 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991230 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 19991230 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000831 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20001003 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20051230 |